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  • Blue Crab Corn Chowder Recipe(03:07)
  • Celebrate National Seafood Month with this Blue Crab Corn Chowder recipe from the chef at McCormick and Schmick.
  • Date: October 04, 2013
  • Source: WGN
  • Preserving Maryland's Blue Crabs(07:30)
  • This film explores the complex connections between culture, economics and the environment in regards to the preservation of Maryland's blue crab. The ...
  • Date: June 29, 2014
  • Source: Terra
  • Italian Chef Demonstrate How to Make Fille...(03:00)
  • La Vita Italian Trattoria Chef James Wilder demonstrates how to make a mouth-watering dish in honor of Connecticut’s Restaurant Week.
  • Date: October 18, 2013
  • Source: FOXCT
  • Purple Marsh Crabs Eating Away Marshland(01:15)
  • Due to overfishing of the Blue Crab, it's prey, the Purple Marsh Crab is eating up all of the salt marshes. Scientists believe it can all be fixed wit...
  • Date: October 20, 2014
  • Source: The Weather Channel News
  • 'Taste of Home' Magazine's Chesapeake Crab...(02:14)
  • Take a bite out of winter's chill with this 'Taste of Home' magazine recipe for Chesapeake crab dip. Featured in ‘Taste of Home’s Recipes Across Ameri...
  • Date: November 25, 2014
  • Source: Hallmark Channel
  • Catching Maryland Blue Crabs(06:06)
  • America's farmers face many challenges: rising costs and shrinking profits. Maryland’s Chesapeake Bay watermen may be among the most hard-pressed of t...
  • Date: March 14, 2011
  • Source: KVIE
  • Soft-Shell Crab Toast Recipe(03:06)
  • Melissa Clark shows how soft-shelled crabs are at their best when broiled until crisp. Serve them on garlic-rubbed toast with a bright parsley-jalapen...
  • Date: June 20, 2014
  • Source: The New York Times
  • Crab Cakes Recipe(01:47)
  • You don't have to live on Chesapeake Bay to enjoy wonderful crunchy crab cakes. The Food Channel's Cathy shows you how to enjoy this traditional Ameri...
  • Date: June 02, 2013
  • Source: The Food Channel
  • Crab Cake Recipe(03:53)
  • April demonstrates how to make flavorful crab cakes.
  • Date: August 19, 2013
  • Source: CookWithApril

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